I am an avid soup eater. I am one of those wonderful people that enjoys eating soup year round – oftentimes more in the spring/summer than winter because the air conditioning makes it extra cold inside. Today, I’m sharing my soup recipe that is at the core of every batch I make. In the post, I’m also sharing how I make my own vegetable broth – it’s super simple. Let me know if that’s something you would like to see an extensive post on. What is your favorite kind of soup?
Carrots, onions and celery (otherwise known as a mirepoix) are the veggies I use in every single batch of soup. I add the garlic and onions to hot oil in a medium sauce pan first and let those cook for a few minutes while I chop the carrots and celery. Once the rest of the veggies are chopped, I’ll add them to the pot with some salt and pepper and let them sweat for about five minutes.
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While they veggies are cooking, I’ll decide the direction I want my soup to take. Typically, my soups lean on the Italian flavor wheel since I have mostly Italian herbs in my pantry. For today’s batch, I leaned towards my Eastern European roots and used fresh dill rather than basil. I consistently use parsley, either fresh or dried, because I think it adds a mild, interesting flavor to the broth and veggies.
I add any herbs and spices to the veggies after about five minutes to let the flavors marry together before I add the broth. I’ve been making my own vegetable broth for a few months now and I still can’t believe how simple, useful and tasty it is. After I go grocery shopping, I prep my veggies so that they’re good to go during the week for quick and easy meals. I save the scraps of celery, onions, carrots, herbs, bell peppers and garlic in a plastic bag and put it in the freezer. As I use more veggies and some are turning over ripe, I save those bits as well. Once the bag in the freezer is full, I sauté it in a huge sauce pot and cover the scraps with water. I bring the pot to a boil and let it simmer for at least two hours. I then strain the veggies out of the broth and bring it to room temperature. I store it in plastic food storage containers in the fridge or a storage bag in the freezer.
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Back to the soup. Once the veggies have cooked with the added herbs and spices, I toss in a bay leaf or two (depending on size) and cover the veggies with broth. I bring the soup to a boil and then add a handful of peas. This is also when I would add pasta, but I didn’t for this particular batch. Cook the soup for an additional few minutes to heat the peas through and serve!
2 tbsp olive oil
3 cloves garlic, chopped
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1-2 tbsp chopped fresh dill
1-2 tbsp chopped fresh parsley
1 -2 bay leaves
1/3 cup frozen peas
3 cups vegetable broth
salt and pepper to taste
Other optional additions/substitutions: spinach, fresh basil, pasta
- Heat oil in a medium sauce pot over medium heat. While oil heats up, peel and chop the garlic and onion – add to the pot.
- While the onions and garlic begin to cook, chop carrots and celery. Add to the pot and season with salt and pepper. Stir veggies to distribute the seasoning.
- While the veggies cook for about 5 minutes, chop fresh dill and parsley. Add the herbs and bay leaves to the pot. Stir to evenly distribute the herbs throughout the veggie mixture and allow to cook for an additional 2-3 minutes.
- Add the vegetable broth to the pot and season with additional salt and pepper. Cover the pot and bring it up to a boil.
- Once the soup has boiled, remove the lid and add in frozen peas. If adding pasta, this is when you would also add in the pasta – cook per instructions on the package. Cook for an additional 2-3 minutes until the peas have been heated through.
- Serve in a big bowl alongside toast, croutons or french bread. Enjoy!
What is your favorite fall time comfort food?